Sweet Potato and Squash Parathas

If you love Indian food, you're sure to love Summers Under The Tamarind Tree: Recipes and memories from Pakistan. It showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author Sumayya Usmani uses this contemporary Pakistani cookbook to celebrate the flavors and traditions of Pakistan that she learned from spending time in the kitchen with her mother and grandmother when she was growing up.From the Author: "These aren't your typical stuffed parathas: instead they're more like Scottish tattie scones in which mashed potato is mixed with flour to make flat griddle scones, although these are much thinner. This recipe is quicker and easier than making stuffed parathas, but has the same comforting result."

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Tea Rubbed Roast Chicken

This tea rubbed roast chicken the best roast chicken I've ever made, and that is not a claim made lightly...The meat is moist and delicious, the pan sauce otherworldly, and all of the components come together to create a beautiful new flavor. The star is our Asian Tea Rub, delightfully balanced with an exotic depth. The blend unites all of the flavors of the dish, while the subtle smokiness of the tea brings the pan sauce to storied heights. Finally, if you have extra room in your pan, go ahead and throw in a few vegetables. We had a sweet potato and a few baby reds on hand.

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Mayan Cocoa Pumpkin Bark

It's no secret that nuts and chocolate are a delicious pairing, and we never tire of finding new ways to combine them. In this pumpkin bark, toasted pumpkin seeds take center stage with dark chocolate, Mayan Cocoa and Cinnamon Toast Spice. The hints of allspice and chile are delightful alongside three varieties of cinnamon and the toasty crunch of the nuts. We chose to top the bark with sea salt, too. This treat comes together quickly and travels well, so make a round for afternoon snacks or your next gathering.

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Dukkah Scones

I love reinventing the scone with new flavors, especially savory ones. Dukkah is an exotic spice blend, traditionally used as a dip for bread with olive oil. In these scones, it adds just a hint of hazelnut and a bold boost of cumin and coriander, plus some herbal accents. Fresh dill and shaved parmesan round out the flavor profile, with a touch of flaky salt on top. These hearty Dukkah scones are wonderful for brunch, snacking or in a weekday lunch box.

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Cajun Cobb Salad

I won't kid you, this Cajun Cobb salad has a lot of ingredients that require individual prep, but it is SO worth the effort! A Cobb salad is wonderful in its own right, but when you add layers of flavor with Cajun blackened shrimp, caramelized vegetables with Herbes de Provence and a generous splash of peach-infused white balsamic vinegar it becomes something spectacular.

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Nutty Chocolate Chile Thumbprints

We have a new go-to cookie recipe! If you love the marriage of nuts and chocolate (and who doesn't?), try these for easy baking, gifting. These delicious morsels are topped with little bit of salt and infused with mellow chile heat. In this recipe, we've mellowed the peanut butter with some almond butter, and added just the right measure of Urfa Biber to the chocolate ganache. Enjoy a few with your next cup of tea or coffee - it's a tasty combination!

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Rooster Grilled Artichokes with Spicy Garlic Mayonnaise

Seattle's local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our favorite blends, Rooster Spice!! Inspired by everyone's favorite Vietnamese hot sauce, Rooster Spice packs a wallop of heat, but boasts a delicious complexity that will keep you coming back. It's the perfect accompaniment to these artichokes, or really anything else your market basket can throw at it.

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